Mix cake mix, water, oil, and eggs together to form a batter. Pour into greased 9″ x 13″ pan. Sprinkle rhubarb evenly over batter and sprinkle sugar on top. Pour whipping cream over all. It will look very lumpy. Bake 50-60 minutes at 350 F until a toothpick comes out clean.

The lumpy mess

The baked mess

No mess at all

There was enough extra rhubarb to freeze a four cup bagful. This is my favorite way to freeze, a little bit at a time. Our newest kitchen gadget, the baggie rack, was used for the first time. It doubles as a drying rack for the dish rag.